Filo Dumplings with Vegan Cheese Sauce

For the filo pastry with vegan cheese sauce, first prepare the filling.

For the filling, chop the onion and garlic. Cut mushrooms and tofu into small cubes. Sauté onions in hot oil until translucent.

Add garlic and mushrooms, sauté briefly. Reduce heat and let steam covered for about 10 minutes.

Season to taste with chili and salt. Thinly brush two sheets of filo pastry with olive oil and place a second sheet of pastry on top of each.

Place half of the mushroom filling in the middle of each pastry sheet, fold the edges upwards and twist together like a small bag.

Preheat oven to 220 °C top and bottom heat. Heat olive oil in a frying pan, place dumplings in it and fry for 2-3 minutes until the bottom is lightly browned.

Place the pan in the oven and bake until the dough is evenly browned (10-15 minutes).

For the cheese sauce, melt the margarine in a saucepan. Stir in the flour and toast briefly.

Pour in the water and cook, stirring, for 1-2 minutes until a thick sauce is formed.

Stir in yeast flakes and season with mustard and salt. Divide cheese sauce between 2 plates, place filotei pockets on top and serve.

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